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South African Milk Tart

Source of Recipe

Moosewood cookbooks


List of Ingredients

CRUST:
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sour cream

CUSTARD:
2 cups milk
1/2 cup sugar
1/4 cup white flour
5 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
2 teaspoons cinnamon
1/2 cup brown sugar


Recipe

Preheat oven to 400ºF. For the crust, combine the flour, baking powder and salt in a large bowl. Cut in the butter with a pastry cutter or knife until flour resembles coarse cornmeal (can use food processor). Stir in sour cream to form a soft dough. Dust the dough with flour and form it into a ball.

On a generously floured surface, roll out the dough to fit an 11x13 inch baking pan or a 14" round pizza pan. It will be thicker than a usual pie crust. Carefully lift the dough and lay it out flat oon the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several pllaces. Bake for 25-30 minutes or until crisp and golden.

Meanwhile, make the custard by heating the milk to boiling. Combine the sugar, flour, eggs and salt in a blender. When the milk begins to foam, pour it slowly into the whirling blender. Pour the custard back into the saucepan. Cook over medium heat, stirring constantly, for 3-5 minutes, until thickened. Remove from the heat, stir in extracts and set aside. When crust has baked, spread custard filling evenly over it. Generously sprinkle the top wth cinnamon and brown sugar. Return tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm. Serve warm or cold. Serves 12.